Quick Roasted Apricot and Labneh Tartlets

Name: Quick Roasted Apricot and Labneh Tartlets
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 6 sheets phyllo dough sheets, thawed if frozen; 3 tablespoons (45 g) unsalted butter, melted; 12 oz (340 g) fresh ripe apricots, halved and pitted; 1½ tablespoons (19 g) granulated sugar; 1 cup (240 ml) labneh (strained yogurt), at room temperature; 3 tablespoons (60 ml) honey; ½ cup (60 g) roasted salted pistachios, coarsely chopped; ½ piece lemon, finely zested, about 1 teaspoon

From the MyKitchenBank Kitchen

Crispy phyllo tartlets filled with tangy labneh (strained yogurt) and topped with caramelized roasted apricots, drizzled with honey and sprinkled with crushed pistachios. These elegant individual tarts combine the flaky richness of phyllo with the creamy tartness of labneh and the sweet-tart flavor of roasted apricots—a perfect Middle Eastern-inspired dessert or brunch item that comes together in under an hour.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 6 tartlets

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Steps

Before you start

Preheat oven to 375°F (190°C)
Have a muffin tin ready (6-cup)
Bring labneh and apricots to room temperature if cold
Have all ingredients within reach before working with phyllo (it dries out quickly)

1
Form phyllo shellsOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Lightly brush a 6-cup muffin tin with melted butter.
- Lay one phyllo sheet on a clean work surface and brush lightly with melted butter.
- Cut the phyllo into 6 squares (roughly 4×4 inches / 10×10 cm each).
- Stack 2 buttered phyllo squares at a slight offset, then gently press into a muffin cup, allowing the edges to poke above the rim.
- Repeat with the remaining phyllo and butter to fill all 6 cups.
- Place the muffin tin on a baking sheet.
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Tip: Work quickly with phyllo and cover unused sheets with a damp towel to prevent them from drying out and becoming brittle.
2
Bake phyllo shells until crispyOven 375°F / 190°C
- Bake the phyllo shells in the preheated 375°F (190°C) oven for 10–12 minutes, until the edges are light golden brown and the sheets are crisp.
- Watch carefully toward the end to prevent over-browning.
- Remove from the oven and let cool in the tin for 2 minutes, then gently lift out each shell and place on a wire rack to cool completely.
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Ready when: Edges are light golden brown and phyllo is crisp and firm
Tip: Do not overbake or the shells will become too dark. They will firm up further as they cool.
3
Roast apricots with sugarOven 375°F / 190°C
- While the phyllo shells bake, toss the halved apricots with the sugar on a separate baking sheet.
- Spread them cut-side up in a single layer.
- Place in the oven alongside the phyllo shells (or after if your oven has limited space) and roast for 10–12 minutes at 375°F (190°C), until the apricots are softened, the cut surface begins to caramelize slightly, and juices pool in the pan.
- Remove and let cool for 2–3 minutes.
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Ready when: Apricots are soft, cut surfaces are lightly caramelized, and juices pool at the bottom of the pan
Tip: Roasting intensifies the apricots' flavor and creates a light caramel; do not overroast or they will collapse into jam.
4
Fill shells with labneh
- Once the phyllo shells have cooled completely, spoon about 3 tablespoons (45 ml) of labneh into each shell, spreading it gently with the back of the spoon to create a slight well in the center.
- Reserve about 2 tablespoons of labneh for drizzling if desired.
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Tip: Labneh is tangy and creamy; do not overfill the shells or they will become unstable.
5
Top with apricots and honey
- Divide the roasted apricots among the tartlets, placing 3–4 halves (depending on size) cut-side up over the labneh.
- Drizzle each tartlet with ½ tablespoon (10 ml) of honey, allowing it to pool into the crevices and over the apricots.
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Tip: Honey adds sweetness and helps bind the toppings together; warm honey drizzles more smoothly than cold.
6
Garnish and rest
- Sprinkle each tartlet with the chopped pistachios (about 1 tablespoon / 10 g per tartlet) and a light sprinkle of lemon zest.
- Let the tartlets rest at room temperature for 3–5 minutes before serving so the flavors meld slightly.
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Ready when: Tartlets are fully assembled and look vibrant
Tip: Lemon zest brightens the rich, tangy flavors; add it last so it stays aromatic and visible.

Good to know

Tips

If phyllo sheets begin to tear or crack during handling, patch small holes with a small scrap of phyllo brushed with melted butter—no one will notice once baked.
Labneh can be made at home by straining yogurt through cheesecloth for 12–24 hours, or purchased at most grocery stores in the Middle Eastern or specialty dairy section.
For a more indulgent version, warm the honey and brush it over the baked phyllo shells before adding the labneh—this adds richness and helps seal the phyllo.
These tartlets are equally at home as a fancy brunch dessert, an afternoon tea accompaniment, or a light ending to a Middle Eastern meal.

Make ahead

You can form and bake the phyllo shells up to 4 hours ahead; store them in an airtight container at room temperature. Roast the apricots up to 2 hours ahead and store in a covered bowl. Assemble the tartlets no more than 15 minutes before serving so the phyllo stays crisp.

Storage & reheating

Best served fresh the same day. Refrigerate any leftovers in an airtight container for up to 1 day; the phyllo will soften slightly. Do not freeze. To refresh, warm gently in a 300°F (150°C) oven for 3–4 minutes to re-crisp the phyllo.

Substitutions

labneh (strained yogurt) → Greek yogurt or thick full-fat yogurt. Use the same amount; Greek yogurt is slightly less tangy but provides a similar creamy base.
fresh ripe apricots → Plums or fresh figs. Use the same weight and prepare the same way; roasting time may vary slightly (plums may need 13–14 minutes, figs 8–10 minutes).
roasted salted pistachios → Sliced almonds or hazelnuts. Use the same amount and chop or slice to a similar size; adjust the salt level if using unsalted nuts.
honey → Maple syrup or agave nectar. Use the same amount; the flavor profile will shift slightly but complement the tartlets equally well.